Monday, 9 January 2017

Meat free Monday - Halloumi burgers with chilli jam, pickled carrot and cucumber

Meat free Monday - Halloumi burgers with chilli jam, pickled carrot and cucumber
  • 1 large carrot, julienned or cut into matchsticks
  • 75ml rice wine vinegar
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 4 burger buns
  • 2 tsp olive oil
  • 250g Halloumi, cut into 8 slices
  • Mayonnaise
  • 1 large tomato sliced
  • Chilli jam
  • Baby gem leaves
  • 1/2 small cucumber, cut into ribbons

Method:
In a small bowl, mix the carrot, vinegar, salt and sugar and allow to marinate while you prepare everything else.

Heat a frying pan and toast the buns until lightly golden, set aside then wipe the crumbs from the pan, add the oil and fry the halloumi slices until golden (about 2 minutes or so each side), remove and place on kitchen paper.

Spread mayonnaise on the toasted buns, then divide the fillings between them.  Start with placing baby gem leaves on the base of the bun, then the tomato, pickled carrot, 2 slices of halloumi, chilli jam and cucumber.  Put the bun tops on and serve.

Seriously, we did not miss meat at all when eating this, tasty is an understatement!  I did initially think it was a bit of a waste pickling the carrot but I have to say it is worth it so don't skip that step.  Great recipe that I will definitely be doing again, we had a good portion of chips with this but equally if you want to be really healthy, serve the burgers with a nice mixed leaf salad with a zesty dressing.

Recipe courtesy of Waitrose magazine.